This one is a year-round staple in our house and probably the meal we cook most often. It’s quick, easy, and great for a crowd. We make this almost weekly and it’s perfect for the griddle. If you don’t have a Blackstone, you can still knock it out with a couple of skillets or even an indoor griddle. I like to marinate the chicken and cook the rice the day before, so when it’s time to cook, it all comes together fast.
Ingredients:
- 1 pack (about 6) boneless/skinless chicken thighs – cut into ½–1 inch cubes
- Marinade: salt & pepper, 2 Tbsp olive oil, 2 Tbsp soy sauce, 2 Tbsp sesame oil, 1 Tbsp rice vinegar, ½ cup Bachan’s Japanese BBQ Sauce (or any teriyaki), and a squirt of sriracha if you like heat
- Jasmine rice (1–1½ cups for 2 servings – I usually make 2–2½ cups so there’s leftover for fried rice)
- 2–3 eggs
- Zucchini, broccoli, or both
- Butter, soy sauce, sesame oil for cooking the rice
Instructions:
- Cook jasmine rice the day before if you can. I always cook it in the rice maker, then put it in the fridge overnight. Cold rice gives the fried rice better texture.
- Marinate chicken with all the ingredients listed above. Overnight is best, but even a few hours helps.
- Preheat griddle to medium heat. Toss on the chicken and veggies, stirring often. Chicken thighs usually take 10–12 minutes.
- While that’s cooking, melt a little butter and spread out the rice in a thin, even layer so it can crisp up.
- Crack the eggs on the griddle, scramble, then mix into the rice.
- Add soy sauce and sesame oil, stirring everything together. Taste and add more if needed. Let the rice cook 10–12 minutes until it turns darker brown and a little crispy.
- Pull everything off and mix together. Plate it up for hibachi at home without the take-out bill.
